プラスチックの食品接触材料の適合宣言書キット：規則（EU）No 10/2011

各食品カテゴリーにチェックを入れてください。名称は規則の英語の文言です。キットは表が各行に割り当てる食品擬似溶媒をそのまま記載します。

• 01.01 A Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6 % vol. — Clear drinks: Water, ciders, clear fruit or vegetable juices of normal strength or concentrated, fruit nectars, lemonades, syrups, bitters, infusions, coffee, tea, beers, soft drinks, energy drinks and the like, flavoured water, liquid coffee extract
• 01.01 B Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6 % vol. — cloudy drinks: juices and nectars and soft drinks containing fruit pulp, musts containing fruit pulp, liquid chocolate
• 01.02 Alcoholic beverages of an alcoholic strength of between 6 %vol and 20 %.
• 01.03 Alcoholic beverages of an alcoholic strength above 20 % and all cream liquors
• 01.04 Miscellaneous: undenaturated ethyl alcohol
• 02.01 Starches
• 02.02 Cereals, unprocessed, puffed, in flakes (including popcorn, corn flakes and the like)
• 02.03 Cereal flour and meal
• 02.04 Dry pasta e.g. macaroni, spaghetti and similar products and fresh pasta
• 02.05 A Pastry, biscuits, cakes, bread, and other bakers’ wares, dry — With fatty substances on the surface
• 02.05 B Pastry, biscuits, cakes, bread, and other bakers’ wares, dry — Other
• 02.06 A Pastry, cakes, bread, dough and other bakers’ wares, fresh — With fatty substances on the surface
• 02.06 B Pastry, cakes, bread, dough and other bakers’ wares, fresh — Other
• 03.01 Chocolate, chocolate-coated products, substitutes and products coated with substitutes
• 03.02 A I Confectionery products — In solid form — With fatty substances on the surface
• 03.02 A II Confectionery products — In solid form — Other
• 03.02 B I Confectionery products — In paste form — With fatty substances on the surface
• 03.02 B II Confectionery products — In paste form — Moist
• 03.03 A Sugar and sugar products — In solid form: crystal or powder
• 03.03 B Sugar and sugar products — Molasses, sugar syrups, honey and the like
• 04.01 A Fruit, fresh or chilled — unpeeled and uncut
• 04.01 B Fruit, fresh or chilled — peeled and/or cut
• 04.02 A Processed fruit — Dried or dehydrated fruits, whole, sliced, flour or powder
• 04.02 B Processed fruit — Fruit in the form of purée, preserves, pastes or in its own juice or in sugar syrup (jams, compote, and similar products)
• 04.02 C I Processed fruit — Fruit preserved in a liquid medium — In an oily medium
• 04.02 C II Processed fruit — Fruit preserved in a liquid medium — In an alcoholic medium
• 04.03 A Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others) — Shelled, dried, flaked or powdered
• 04.03 B Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others) — Shelled and roasted
• 04.03 C Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others) — In paste or cream form
• 04.04 A Vegetables, fresh or chilled — unpeeled and uncut
• 04.04 B Vegetables, fresh or chilled — peeled and/or cut
• 04.05 A Processed vegetables — Dried or dehydrated vegetables whole, sliced or in the form of flour or powder.
• 04.05 C Processed vegetables — Vegetables in the form of purée, preserves, pastes or in its own juice (including pickled and in brine).
• 04.05 D I Processed vegetables — Preserved vegetables — In an oily medium
• 04.05 D II Processed vegetables — Preserved vegetables — In an alcoholic medium
• 05.01 Animals and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)
• 05.02 Margarine, butter and other fats and oils made from water emulsions in oil
• 06.01 A Fish — Fresh, chilled, processed, salted or smoked including fish eggs
• 06.01 B I Fish — Preserved fish — In an oily medium
• 06.01 B II Fish — Preserved fish — In an aqueous medium
• 06.02 A Crustaceans and molluscs (including oysters, mussels, snails) — Fresh within the shell
• 06.02 B I Crustaceans and molluscs (including oysters, mussels, snails) — Shell removed, processed, preserved or cooked with the shell — In an oily medium
• 06.02 B II Crustaceans and molluscs (including oysters, mussels, snails) — Shell removed, processed, preserved or cooked with the shell — In an aqueous medium
• 06.03 A Meat of all zoological species (including poultry and game) — Fresh, chilled, salted, smoked
• 06.03 B Meat of all zoological species (including poultry and game) — Processed meat products (such as ham, salami, bacon, sausages, and other) or in the form of paste, creams
• 06.03 C Meat of all zoological species (including poultry and game) — Marinated meat products in an oily medium
• 06.04 A Preserved meat — In an fatty or oily medium
• 06.04 B Preserved meat — In an aqueous medium
• 06.05 A Whole eggs, egg yolk, egg white — Powdered or dried or frozen
• 06.05 B Whole eggs, egg yolk, egg white — Liquid and cooked
• 07.01 A Milk — Milk and milk based drinks whole, partly dried and skimmed or partly skimmed
• 07.01 B Milk — Milk powder including infant formula (based on whole milk powder)
• 07.02 Fermented milk such as yoghurt, buttermilk and similar products
• 07.03 Cream and sour cream
• 07.04 A Cheeses — Whole cheese with inedible rind
• 07.04 B Cheeses — Unripened soft cheese (fresh cheese), e.g. cottage cheese, quark, ricotta, cream cheese, fromage frais, and similar cheeses
• 07.04 C Cheeses — Sliced ripened soft, firm or hard cheese or whole with edible rind, e.g. gouda, cheddar, gruyère, parmesan, stilton, tallegio, beaufort, tomino, brie, camembert, and similar cheeses
• 07.04 D Cheeses — Processed cheese, e.g. wedges, spreads and slices
• 07.04 E I Cheeses — Brined or fresh cheese in a liquid medium e.g. feta and mozzarella — in an oily medium
• 07.04 E II Cheeses — Brined or fresh cheese in a liquid medium e.g. feta and mozzarella — in an aqueous medium
• 08.01 Vinegar
• 08.02 A Fried or roasted foods — Fried potatoes, fritters and the like
• 08.02 B Fried or roasted foods — Of animal origin
• 08.03 A I Preparations for soups, broths, sauces, in liquid, solid or powder form (extracts, concentrates); homogenised composite food preparations, prepared dishes including yeast and raising agents — Powdered or dried — With fatty character
• 08.03 A II Preparations for soups, broths, sauces, in liquid, solid or powder form (extracts, concentrates); homogenised composite food preparations, prepared dishes including yeast and raising agents — Powdered or dried — Other
• 08.03 B I Preparations for soups, broths, sauces, in liquid, solid or powder form (extracts, concentrates); homogenised composite food preparations, prepared dishes including yeast and raising agents — any other form than powdered or dried — With fatty character
• 08.03 B II Preparations for soups, broths, sauces, in liquid, solid or powder form (extracts, concentrates); homogenised composite food preparations, prepared dishes including yeast and raising agents — any other form than powdered or dried — Other
• 08.04 A Sauces — With aqueous character
• 08.04 B Sauces — With fatty character e.g. mayonnaise, sauces derived from mayonnaise, salad creams and other oil/water mixtures e.g. coconut based sauces
• 08.05 Mustard (except powdered mustard under heading 08.14)
• 08.06 A Sandwiches, toasted bread pizza and the like containing any kind of foodstuff — With fatty substances on the surface
• 08.06 B Sandwiches, toasted bread pizza and the like containing any kind of foodstuff — Other
• 08.07 Ice-creams
• 08.08 A Dried foods — With fatty substances on the surface
• 08.08 B Dried foods — Other
• 08.09 Frozen or deep-frozen foods
• 08.10 Concentrated extracts of an alcoholic strength equal to or exceeding 6 % vol.
• 08.11 A Cocoa — Cocoa powder, including fat-reduced and highly fat reduced
• 08.11 B Cocoa — Cocoa paste
• 08.12 Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
• 08.13 Aromatic herbs and other herbs such as camomile, mallow, mint, tea, lime blossom and others
• 08.14 Spices and seasonings in the natural state such as cinnamon, cloves, powdered mustard, pepper, vanilla, saffron, salt and other
• 08.15 Spices and seasoning in oily medium such as pesto, curry paste

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